Slow Cooker Enchilada Stack



Prep Time: 15 minutes

Cook Time: 4 hours, 5 minutes

Total Time: 4 hours, 20 minutes

Serving Size: 6


1 pound ground beef

1 (15-ounce) can black beans, drained and rinsed

1 cup corn kernels, frozen, canned or roasted

1 cup salsa, homemade or store-bought

1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained

2 teaspoons Old El Paso™ taco seasoning mix

1 (10-ounce) can Old El Paso™ mild enchilada sauce, divided

4 9-inch flour tortillas

2 cups shredded Mexican blend cheese, divided

1 avocado, halved, seeded, peeled and diced, for serving

1 Roma tomato, diced, for serving

2 tablespoons chopped fresh cilantro leaves


  1. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and remove from heat.
  2. Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce, reserving 1/2 cup.
  3. Lightly coat the inside of a slow cooker with nonstick spray. Place 1 tortilla on the bottom of the slow cooker. Spread 1/3 ground beef mixture evenly over the top; sprinkle with 1/2 cup cheese. Repeat with 2 more layers; top with remaining tortilla, enchilada sauce, and cheese.
  4. Cover and cook on low heat for 3-4 hours or high heat for 2-3 hours.
  5. Serve immediately, garnished with avocado, tomato and cilantro, if desired.